Happy first day of fall!
Hands down, fall is my favorite season. Fall encourages community – from football tailgates, to Thanksgiving potlucks, to catching up with a good friend over a pumpkin spice latte. Not to mention, fall is just one big build up to Christmas Day!!
So on this scorching 91°F “fall” day, I decided to play around in my kitchen using the essential fall ingredient: pumpkin. Besides just being delicious, pumpkin puree is rich in nutrients. Pumpkin is high in fiber, potassium, vitamin A, and vitamin K.
Another ingredient I love in this recipe is whole wheat flour in this recipe. Whole wheat flour is a staple in my kitchen. For the same measurement of flour, whole wheat flour has 5 times as much dietary fiber in it than white all purpose flour. It is also rich in iron and B vitamins. However, baking with whole wheat flour takes proactive thinking because it is known for making foods too dense or dry. The pumpkin in this recipe really helps to keep these scones soft. These scones instead are exquisitely rich. I couldn’t get enough of the buttery and soft pumpkin treats, so I packaged them up in baggies to give to some of my sweetest friends!
- 1/2 cup dark brown sugar
- 2 tsp baking powder
- 3 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 1/2 cup whole wheat flour
- 6 tbsp cold butter
- 3/4 cup pumpkin puree
- 1 large egg
- 1/2 cup whole milk
- 1 cup powdered sugar
- 1/4 cup pure maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Preheat the oven to 375°F
- Mix the sugar, baking powder, spice, and salt in a medium sized bowl.
- Using a pastry cutter, add and cut in the cold butter.
- In a seperate small bowl, mix the puree, egg, and milk together.
- Make a well in the bowl with the dry ingredients and slowly fold in the liquid mixture.
- Using your hands, begin to knead the dough. If it is too sticky, add in more flour tablespoon by tablespoon.
- Once the dough has been kneaded for about 5 minutes, roll it out on a sheet of lightly floured parchment paper.
- Cut the dough into small triangles. This recipe should yield about 16-20 scones!
- Place the triangle pieces of dough on a baking stone and bake in the oven for 12 minutes.
- While the scones are cooking, mix together the powdered sugar, maple syrup, and spices. Once the scones have finished baking, drizzle the maple syrup icing on top of the hot scones.
Go ahead and make a batch of these pumpkin maple scones this weekend and share them with your closest friends! Please comment and share this recipe if you like it! Happy fall, y’all.